PROBLEM TO BE SOLVED: To provide a lactobacillus or a culture product thereof, having functionality contained in a traditional fermented food of Ishikawa Pref., that is, Ishiru of a fish soy, more practically, a culture product of a lactobacillus having at least a function of antioxidative action and cytokine production inducing action, a lactobacillus producing such culture product, and use thereof, especially, an Ishiru short time quick brewage method and the like.SOLUTION: There is provided a production method of Ishiru, comprising a high temperature fermentation step which comprises adding a high temperature resisting halophytic lactobacillus of Tetragenococcus halophilus to a fermentation raw material containing (1) salt and (2) squidguts, or fish body of sardine, mackerel, horse mackerel, sea bream or black rockfish as a starter, and fermenting them at 30-50°C.【課題】石川県の伝統的な発酵食品、魚醤油であるいしるに含まれる機能性を有する乳酸菌又はその培養物、より具体的には、抗酸化作用及びサイトカイン産生誘導作用のいずれかの機能を有する乳酸菌の培養物、このような培養物を生成する乳酸菌、並びにその用途、特にいしるの短期速醸法等を提供する。【解決手段】高温耐性好塩性乳酸菌テトラゲノコッカス・ハロフィルス（Tetragenococcus halophilus）を、（１）塩、及び（２）イカの内臓、又はイワシ、サバ、アジ、タイ、若しくはメバルの魚体を含む発酵原料にスターターとして添加し、温度３０～５０℃で発酵させる高温発酵工程を含むいしるの製造方法。【選択図】なし
